Ah, the glorious ketchup-and-brown-sugar glaze. Don’t forget to add it! Here’s the convection twist: the fan can blow that glaze around a bit, making it sticky and thick in a good way. Apply your glaze about 15 minutes before you think the meatloaf is done.
Why wait? If you add it too early, the sugar can burn before the meat is cooked. You want that glaze to set into a shiny, slightly tacky coating—like a lacquer on a sculpture. And convection ovens are amazing at creating that texture. It’s honestly the coolest part of the whole process.
